Ingredients Jump to Instructions ↓

  1. Peanut oil , to cook

  2. 1 pound cleaned alligator meat, 1/2-inch dice

  3. 2 tablespoons minced garlic

  4. 1 tablespoon minced ginger

  5. 8 kumquats ,

  6. 1/8 inch slices (may sub with 2 zested and sectioned oranges or tangerines )

  7. 1/2 cup rice vinegar

  8. 1/4 cup naturally brewed soy sauce

  9. 2 tablespoons sugar

  10. 2 cups snap peas, blanched

  11. Salt and freshly ground black peppe,r to taste


  13. Peanut oil, for cooking

  14. 1 cup whole roasted peanuts , unsalted

  15. 5 Thai bird chiles, chopped

  16. 1 small yellow onion, minced

  17. 4 cups cooked Chinese rice (or other long grain)

  18. 1 tablespoon naturally brewed soy sauce

  19. Salt and freshly ground black peppe, to taste

Instructions Jump to Ingredients ↑

  1. In a large saute pan on high heat, coat well with oil and add alligator. Season and quickly brown meat, 2 to 3 minutes. Remove and set aside on paper towels. Wipe out pan and coat lightly with oil. Saute the garlic and ginger for 2 minutes. Add the kumquats and stir. In a small bowl, mix together the vinegar, soy and sugar until dissloved. Deglaze with mixture and reduce by 50 percent. Add back the alligator and snap peas , check for seasoning.

  2. In a small wok or sautee pan, coat lightly with oil and saute the peanuts, chiles and onions for 3 to 4 minutes or until onions start to take on color. Add the rice and stir until hot. Add soy sauce and check for seasoning.

  3. PLATING On a large round plate, place a small mound of rice in the middles and top with alligator. Ladle a little sauce on top. Enjoy.

  4. WINE: Very chilly beer like Foster's or Corona with a lime


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